TIP: Use roasted almonds instead of peanuts and chopped red licorice instead of cranberries. Divide bark among cellophane bags and tie it with ribbon for gifts or as an after-dinner treat.
Ingredients
Method
1.
Draw a 28cm x 35cm rectangle onto a sheet of baking paper. Place paper, trace-side down, onto a large greased oven tray.
2.
Place chocolate in a large heatproof bowl. Sit the bowl over a saucepan of simmering water. Stir until melted. Remove bowl.
3.
Pour chocolate into the centre of the rectangle on the tray. Spread to edges. Sprinkle with Sshmallows, Rice Bubbles, peanuts, and cranberries. Gently press into chocolate. Refrigerate for 30 minutes, or until set.
4.
Break into large shards to serve.
